Though there is not yet a 100% effective way to prevent all types of cancer, there have been amazing discoveries regarding ways in which certain foods can aid in prevention. Carrots have long been in the public eye as an excellent way to support eye health but are now gaining popularity among researchers as a cancer-fighting vegetable.
Carrots pack a lot of flavor and nutrition. These essential nutrients, including vitamin K and vitamin A, promote overall wellbeing as well as lowering the risk of several cancers. Many studies suggest that carrots and other non-starchy vegetables decrease one’s risk of aero digestive cancers, which include cancers of the mouth, pharynx, larynx, esophageal, lung, stomach, and colon. There are also findings that suggest such vegetables can aid in the prevention of bladder and breast cancer.
In addition to having strong ties to cancer prevention, carrots aid in one’s overall wellbeing. A single carrot, costing only a few cents and containing less than 30 calories, packs about 200% of the daily recommended amount of vitamin A. Eating one carrot per day will also add a significant amount of fiber and vitamin K to one’s diet.
Eating one raw carrot per day is an outrageously achievable goal and the versatile vegetable offers a variety of delicious uses. Carrots can be juiced and consumed as a liquid, boiled/roasted/grilled or fried on their own or accompanying various dishes, or even blended into a soup. This winter, get creative and find ways to add carrots to daily meals. Start the challenge tonight with this immune boosting carrot and ginger soup. In addition to being packed with nutrients, the entire meal can be made with ingredients commonly found in the kitchen. Easy, tasty, budget-friendly, and healthy – does it get much better than that?
Cancer-fighting winter recipe: Carrot and ginger soup
Time: 1 hour
- 2 tablespoons olive oil
- 1 white onion, finely chopped
- 2-inch piece of ginger, peeled and finely chopped
- 2 cloves of garlic, finely chopped
- 6 large carrots, peeled and chopped
- 4 cups of vegetable stock
- 2 cups shredded chicken (optional)
- Dollops of sour cream, to serve
- Chopped dill leaves, to serve
- Heat olive oil in a large saucepan over medium to high heat.
- Add chopped onion, ginger, and garlic and stir to combine
- Reduce the heat to medium-low and cook (while stirring occasionally) for 8 to 12 minutes, or until the onion is soft.
- Add carrots, vegetable stock, and 2 cups of water to the saucepan.
- Simmer, partially covered, for 35 to 40 minutes or until carrots are very tender.
- Once carrots are tender, remove the saucepan from heat and set aside.
- Using a food processor or blender, process soup in batches until smooth.
- Return soup to saucepan and add shredded chicken (if using).
- Stir over low heat until warmed through.
- Ladle soup into bowls and top with a dollop of sour cream and chopped dill.